2 Tbsp mixed chopped fresh Chives and flat-leaf Parsley
Instructions
Preheat the oven to 375 degrees. Butter a large gratin or 3-quart baking dish about 3-1/2” deep. Sprinkle about half of the garlic on the bottom and sides of the dish.
Cut the potatoes into thin slices about 1/8” thick. Arrange a layer of potato slices in the dish, slightly overlapping them, season with salt and pepper, and pour a few spoonfuls of cream evenly over the potatoes. Sprinkle lightly with some of the remaining garlic. Repeat the layering until all the potatoes and garlic are used. Pour on the remaining cream and dot with the butter.
Bake the potatoes until they are very tender, have absorbed all of the cream, and are golden brown on top 1 to 1-1/2 hours. To help the gratin develop a nice brown crust, raise the heat to 400 degrees for the final 10-15 minutes.
Serve the gratin directly from the dish, sprinkling each portion with some of the chives and parsley.
Originally Submitted
1/8/2011
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